What can I substitute for gluten-free flour?

Running low on gluten-free flour? Here are the best verified substitutes, including how to adjust your measurements.

gluten-free flour — ingredient substitution guide — Photo by Brett Jordan on Pexels

About gluten-free flour

Gluten-free flour is a broad term for flour blends or single-ingredient flours made from non-wheat sources such as rice, tapioca, potato starch, sorghum, or chickpea. It is designed to mimic the structural and textural properties of wheat flour in recipes without triggering gluten intolerance or coeliac responses. Most commercial blends include a combination of starches and whole-grain flours to replicate the binding, thickening, and browning characteristics of plain wheat flour.

Best substitute

plain flour

Standard plain (all-purpose) wheat flour is the closest functional equivalent, providing gluten structure, binding, and browning that most gluten-free blends attempt to replicate. Use only where gluten intolerance or coeliac disease is not a concern.

Use 1 cup for every 1 cup of gluten-free flour

bakingthickeningcoatingsaucescoeliac-safe cookinggluten-free diets

Alternative

almond meal

Finely ground blanched almonds provide a moist, tender crumb and work well in cakes, muffins, and slices. Almond meal lacks starch so it does not thicken sauces or produce a chewy texture; adding a binding agent like an extra egg or psyllium husk improves structure.

Use 1 cup for every 1 cup — expect a denser, moister result; add 1 extra egg for binding

cakesmuffinsslicesbiscuitsthickening saucesyeasted breads

What is gluten-free flour called in other countries?

Country	Name
Australia	gluten-free flour
Canada	gluten-free flour
New Zealand	gluten-free flour
United Kingdom	gluten-free flour
United States	gluten-free flour

Common names for gluten-free flour

GF flourgluten-free flour blendgluten-free plain flourwheat-free flour

Related ingredients

all-purpose flour

3 substitutes available

self-raising flour

1 substitute available

bread flour

5 substitutes available

wholemeal flour

5 substitutes available

oat flour

5 substitutes available

spelt flour

5 substitutes available

coating

Alternative

oat flour (certified gluten-free)

Gluten-free certified oat flour has a mild, slightly nutty flavour and provides a tender crumb similar to wheat-based flours. It contains beta-glucan which adds body, but lacks gluten, so a binder such as xanthan gum is recommended for structure in baked goods.

Use 1 cup for every 1 cup — add ¼ tsp xanthan gum per cup if not already in blend

cakesmuffinspancakesbiscuitsavenin sensitivitythickening gravies

Alternative

buckwheat flour

Despite its name, buckwheat is naturally gluten-free and provides a robust, earthy flavour with good structure in pancakes, crepes, and quick breads. It is higher in protein than many gluten-free flours, which aids binding, though it can make baked goods dense if used as a full replacement.

Use ¾ cup for every 1 cup — blend with a lighter starch (e.g. tapioca) for a better texture

pancakescrepesquick breadsmuffinsdelicate sponge cakesthickening sauces

Alternative

chickpea flour

Also known as besan, chickpea flour is high in protein and fibre, making it a nutritious gluten-free substitute with excellent binding properties. It has a distinctly savoury, legume flavour that works well in flatbreads, fritters, and savoury batters but can taste overpowering in sweet baked goods.

Use ¾ cup for every 1 cup — best suited to savoury applications

flatbreadsfritterssavoury battersbindingsweet cakesdelicate pastries